Paruppu Urundai Kurma - Real Comfort, Real Good!

Steamed Lentil's Balls In Spciy Korma:

Ingredients:

For Paruppu Urundai:

Thoor Dal(soaked in water for 20 minutes)
Salt
Ginger 2" peeled and grated
Garlic 5-6 cloves chopped
Dry red chilies 6-8
Salt
Fennel seeds 2 spoons
Curry leaves few
Cilantro.

For Kurma/Korma:

Fresh coconut milk 1 cup
Poppy seeds paste 1 teaspoon
Green chilies 3 slitted
Onion 1 small - grated
Onion 1 small sliced
Ginger-garlic paste 1 teaspoon
Tomato 1 crushed
Tomato 1 chopped
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Cinnamon 1 stick
Cloves 3
Fennel seeds 2 teaspoons
Cardamom 1 crushed
Bay leaf 1
Curry leaves few
Mint leaves few
Cilantro leaves few
Ghee / butter 1 table spoon.

Method:

Wet-grind the first set of ingredients ( for urundai) and shape them into small ping pong size balls. Now, steam cook them for 10 minutes and set aside.

In a wide crock pot, heat ghee. Add the tempering spices. Followed by chilies, onions sliced + grated and ginger-garlic paste. Fry real good until fragrant.

Now add tomatoes too, fry real good until it turns pulpy.

Further add salt, turmeric and chili powder. Followed by 2 cups of water. Cover and cook over low-medium heat. Once the curry thickens, add poppy seeds paste and coconut milk. Bring this to boil, now add the steamed lentils balls one by one, without crowding. Cover and cook over low-medium heat, briefly.

Then, remove from heat and allow an hour of resting time...so that the curry is well-imbibed into the lentils-balls.

Serve to go with pilaf or soft rotis.